MyRecipes.com , but it presented some challenges that I had to remedy on my own. First of all- I was certain that a KitchenAid was going to be on my wedding registry, but I'm doubly sure of it now. I can remember making breads with my grandmother (who had a KitchenAid herself) and doing tons of kneading, which was a fun "old-fashioned" experience for me. But I found my little hand mixer just wouldn't get all 7 cups of flour into the dough and ended up doing a lot of it by hand. Also, the bread bowls seemed really small. I may just be used to Panera's gigantic sourdough bread bowls, but it didn't seem like you could get a whole serving of soup in there.
Luckily the soup was pretty low maintenance. Just throw a bunch of stuff in the crockpot, set the timer and forget about it. I think the recipe is a good basic potato soup but I think it could be much better if you played around with different ingredients and maybe some additional spices. Overall, a good recipe for a fall day.
Italian Bread Bowls
2 1/2 cups warm water
2 (1/4 oz) envelopes active dry yeast
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all- purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
1. Stir together 2 1/2 cups water and yeast in a large bowl. Let stand 5 minutes. Stir in salt and oil.
2. Add flour gradually, beating at medium speed with an electric mixer until soft dough forms.
3. Turn dough out onto a floured surface; knead until smooth and elastic (4-6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
4. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.
5. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
6. Stir together egg white and 1 tablespoon water, brush over loaves.
7. Bake at 400 degrees for 15 minutes. Brush with remaining egg mixture, and bake 10-15 minutes more or until golden. Cool on wire racks. Freeze up to 1 month if desired.
8. Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Reserve centers for other uses. Fill bread bowls with hot soup and serve immediately.
6 potatoes, peeled and cut into 1/2 inch cubes
2 medium onions, diced
2 carrots thinly sliced
2 celery ribs thinly sliced
2 (14 1/2 oz) cans reduced sodium chicken broth
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cup half and half
1. Combine first 8 ingredients in 4 1/2 quart slow cooker.
2. Cook, covered at HIGH for 3 hours or until vegetables are tender.
3. Stir together flour and half and half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in bread bowls.